Sauteed+spinach+and+chick+peas
Sauteed+spinach+and+chick+peas

Chickpeas with Lemon and Parmesan

From blog post: Day 152: Chickpeas with Lemon and Parmesan and sautéed spinach with garlic

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May 31, 2008

  • Makes: Serves 2-4.

Ingredients

1 19 oz. (540 mL) can of chickpeas, rinsed and drained

1 Tbsp. extra-virgin olive oil or cold-pressed canola oil

1 Tbsp. lemon juice (about half a lemon)

salt & pepper

1/4 cup freshly grated Parmesan cheese

Directions

1Stir everything together; serve right away or put in the fridge to chill. Can be kept overnight; makes a great portable lunch.

Makes: Serves 2-4.
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